BlogHer - Food 101 - Comments

Love it!

Kalyn Denny — Sat, 14 Nov 2009 21:43:27 -0600

Especially that you can cook them the day before and then just sear right before you want to serve it!

Kalyn Denny Kalyn's Kitchen

Three cheers for Brussels Sprouts

dawnviola — Sat, 14 Nov 2009 21:24:24 -0600

I love Brussels Sprouts!! Pan searing makes them perfectly sweet.

Brussels Sprouts with Lemon and Pancetta

-Dawn

Wicked Good Dinner

Lemon Shallot Vinaigrette sounds great!

Kalyn Denny — Sat, 14 Nov 2009 09:19:38 -0600

There are so many good ways to serve them but I love the sound of lemons and shallots with brussels sprouts!

Kalyn Denny Kalyn's Kitchen

already a fan

lisalawless — Sat, 14 Nov 2009 08:53:00 -0600

I do love brussels sprouts, and all these dishes look great. My go-to way of serving them is with a warm lemon shallot vinaigrette, but I have to try your version with gorgonzola and pecans.

lisa from lisa is cooking

http://lisaiscooking.blogspot.com/

You're welcome!

Kalyn Denny — Fri, 13 Nov 2009 19:20:14 -0600

It's kind of fun seeing how many of us brussels sprouts lovers used to be brussels sprouts avoiders don't you think?

Kalyn Denny Kalyn's Kitchen

Those Under Appreciated Brussel Sprouts

denisewilson — Fri, 13 Nov 2009 17:16:02 -0600

I'm a brussel sprouts fan. Yes indeed, garlic roasted with crispy edges!

Of course, my love of brussel sprouts was not always the case. I can still hear my Mom's words in my ears "now eat your brussel sprouts, they're not to be despised". Didn't seem to encourage me growing up, but somewhere along the way, something changed.

Oh my, brussel sprouts with black bean garlic sauce ... sounds wonderful!

Thanks for the brussel sprouts recipe ideas.

-Denise
Create your family cookbook at Family Recipe Central

Quarters are perfect . . .

Kalyn Denny — Fri, 13 Nov 2009 13:39:16 -0600

Well, in my humble opinion of course! I like having more edges to get crispy!

Kalyn Denny Kalyn's Kitchen

So have I

sassymonkey — Fri, 13 Nov 2009 12:54:56 -0600

I'm thinking quarters would be good.

I always worry about overcooking brussel sprouts...and then I worry about undercooking them. lol

Sassymonkey and Sassymonkey Reads.

Wow, good job!

Kalyn Denny — Fri, 13 Nov 2009 12:35:26 -0600

Congratulations on raising a kid who will eat them. I agree that roasting is the only way to cook.

Sassymonkey, I like them cut in quarters lengthwise, but in recipes I've seen them whole, cut in half, cut in quarters, and even chopped into small pieces (shredded) and then roasted.

Kalyn Denny Kalyn's Kitchen

Question

sassymonkey — Fri, 13 Nov 2009 11:06:29 -0600

Do you cut them in half or anything before you roast them?

Sassymonkey and Sassymonkey Reads.

Kid-Approved

De in D.C. — Fri, 13 Nov 2009 10:58:55 -0600

My 9yo LOVES brussels sprouts, but only if I roast them at a high temp until they're all brown and crispy. I usually roast them at 450 tossed in olive oil and a bit of pepper for about 20mins, then finish them off with a drizzle of balsamic vinegar or fresh lemon, plus salt. Sometimes I'll add fresh tarragon or basil if I have it. He'll eat a bowl full of these and pass on everything else.

I'll have to try them with a funky cheese sometime. It sounds divine!

Oh wow!!!

Kalyn Denny — Thu, 12 Nov 2009 18:23:40 -0600

Would love to try them. So beautiful.

Kalyn Denny Kalyn's Kitchen

Okinawan Purple Sweet Potato

xblake — Thu, 12 Nov 2009 18:08:19 -0600

There is a type of purple sweet potato that is grown in Okinawa, Hawaii, and parts of Korea (probably other parts of Asia, too). You can get it at Korean grocery stores in California in late summer or early fall, and also in some of the larger Hawaiian grocery stores.

It is THE BEST sweet potato I've ever had. It looks whitish grey before cooking, but then turns an intense, almost artificial looking purple hue. They are almost as sweet as candy, and I could only really think of eating them as a desert. If you can find some, buy them!

More here: http://www.wisegeek.com/what-are-okinawan-sweet-potatoes.htm

What's your story?

Hmm, garlic . . .

Kalyn Denny — Thu, 12 Nov 2009 17:05:49 -0600

I don't think I've added garlic to brussels sprouts, but then isn't garlic good with everything?

Kalyn Denny Kalyn's Kitchen

YUM

Adventures In Babywearing — Thu, 12 Nov 2009 16:38:05 -0600

My VERY favorite that I will be making for Thanksgiving is from Vegan With A Vengeance : Roasted Brussles sprouts with toasted garlic. But I am definitely going to have to consider adding nuts and gorgonzola next time... Steph Link TextAdventures In Babywearing